My name is Alex Bruno. I'm the head chef here at JÖRO in Sheffield.
The basics, so in the morning kind of orders are coming in, making sure they’re right for what we need. Making sure that the quality is right. Just helping the other chefs, essentially. They all kind of have their own job lists. Making sure that they're getting on with that and making sure it's done properly, if they have any questions, you know, teaching them certain, you know, new things. It goes into health and safety as well, daily record sheets, allergens, making sure everything's cooked to the right standard.
And then I guess, well, the most important thing is then actually kind of the service and, you know, the customers, the guests, making sure that they are enjoying themselves because, end of the day, that's what restaurants are about, really.
Being able to manage your time, prioritise certain things. Obviously it takes a little bit of experience, know how to do certain things and how long they take, and kind of being able to manage your time. You need to kind of learn that which I definitely have, especially going from kind of like a chef de partie, to a sous chef to, to a head chef.
The interest in food, I think that's really important. And just being inquisitive and expanding your horizons. There’s so much with food and like, you're never, ever going to know everything, you know, about it. But having that kind of interest and passion to learn as much as you can and and always keep learning. I think that's that's something that you'll have from when, if you're a really, you know, junior chef to a senior chef. That's always going to be really important.
It's a very rewarding industry, if you find what you're interested in, your passion for it, whether that's kind of pastry or like a different side to it, you know, more catering or more restaurants or, so many, so many, so many options with it. I think that's why it's a great thing that if you find kind of what suits you. It can be really, really rewarding.
